Part of my cultural background is Polish, and I love it when my mother cooks Kielbasa sausage on a weekend morning. So why not have it for lunch or dinner, too? This is a spicy pasta salad that combines the classic summer flavors of sausage, peppers, and onion. Hope you enjoy, as I have been this week!
Sausage, Pepper, and Onion Pasta Salad with Horseradish Dressing
- one kielbasa sausage link
- one read pepper
- one yellow pepper
- one half of a sweet onion
- 2 tbsp. olive oil for sauteing
- your favorite gluten free pasta (I used one half of a box/bag)
- 2 tbsp. olive oil for the dressing
- 2 tbsp. white wine vinegar
- 1 tsp. lemon pepper
- 2 tsp. dried thyme
- 3 tbsp. horseradish mustard (or 1 tbsp. horseradish and 2 tsp. Dijon mustard)
- 1 tsp. honey
- 3 tsbp. chopped parsley
- salt and pepper
- Cook the pasta according to package directions. Drain.
- Chop the peppers and onions into bite sized pieces.
- In a large sauté pan, sauté the peppers and onions in olive oil and salt and pepper until cooked (not crisp anymore).
- Cut the kielbasa lengthwise down the middle and then into bite sized pieces.
- In another large sauté pan, cook the kielbasa until cooked through and a little charred around the edges. (I didn’t use oil because the kielbasa has fat on it that should help it to sauté nicely)
- In a large bowl, combine the cooked and drained pasta, peppers, onions, and kielbasa.
- To make the dressing, put the olive oil, white wine vinegar, lemon pepper, thyme, mustard, and honey in a dressing shaker or bowl and shake/stir to combine.
- Pour the dressing over the pasta salad and stir to combine.
- Dress with chopped parsley.
- Enjoy hot or cold!
Happy Allergy Free Eating!
I have always been intrigued by leeks and yet have never cooked with them… until now. I bought two intimidating looking leeks and thought long and hard about how to cook them and with what. Chicken seemed like a natural choice, and something that I couldn’t mess up.
After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating. To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end. I was pleasantly surprised at the result! The mushrooms and leeks went very well together and it only took about 30 minutes total. I see another leek recipe in my future.
Leek and Mushroom Chicken with White Wine Sauce
- two chicken breasts
- 2 tbsp. olive oil
- one and one half cups white wine
- 2 tbsp. dijon mustard
- 2 tbsp. vegan butter
- 1 tbsp. thyme
- 1 container sliced mushrooms
- 2 leeks, sliced into small rounds and rinsed
- In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
- Flip the chicken after 2 minutes.
- Add half of each of the white wine, dijon mustard, butter, and thyme. (You can estimate the measure, and just pour it in there… it will mix while cooking).
- Cover and let simmer for about 7 minutes. Watch that the wine doesn’t totally evaporate, and if it does, just add more.
- After 7 minutes, flip the chicken again. Stir up any browned bits in the bottom of the pan.
- Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
- Cover and let simmer 10 minutes, until the chicken is cooked through.
- Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.
Happy Allergy Free Eating!
Fall is the time to bring out the crock pot! I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away. Here is my hearty beef stew that is perfect for a cool fall night…
Potato Potato Beef Stew
- 1 lb. small white potatoes, cut into bite size pieces (quartered)
- 2 sweet potatoes, peeled and cut into bite size pieces
- 6 carrots, peeled and cut into bite size pieces
- 6 parsnips, peeled and cut into bite size pieces
- one half cup chopped onion
- 2 cans garlic and onion canned tomatoes, drained
- 2 lbs. sirloin meat tips
- one half cup red wine
- one half cup apple cider
- 2 tbsp. chopped rosemary, thyme, parsley
- 2 tbsp. cumin
- 1 tsp. garlic salt and pepper
- Put all pieces in the crockpot and heat on low for 5-5.5 hours.
- Stir occasionally.
- Serve hot!
And after a day of cooking with just a little heat and time…
Ready to eat!
Happy Allergy Free Eating… and stewing!